How to make Korean barbecue sushi

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  1.Steamed rice, rice and glutinous rice 2:0.5, according to preference, if you like it stickier, you can 2:1

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  2.Cut the radish into thick strips, spread it with salt and marinate it for half an hour

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  3.Pour the radish in water, wash off the salt on the radish, add white sugar, white vinegar, and purified water.The taste should be slightly sour, but not sweet.

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  4.As long as the pork is lean, add soy sauce, salt, cooking wine, and marinate for half an hour

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  5. Beat the eggs and pour them into the hot pan without adding oil.After forming, roll them up, roll them to one side and pour in fresh egg liquid to form them.Then continue to roll

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  6. Roll it up and bake until both sides are slightly brown

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  7.After the rice is steamed, take it out and let it cool slightly, add salt and sesame oil, stir evenly, and it will be slightly salty.Yes, except for salting the meat and bibimbap, there is no need to add salt in other steps.

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  8.Cut the onion into large pieces, heat the pan with cold oil until the oil is 80% hot, add the onion and sauté until fragrant, then add the marinated pork and stir-fry with a little black pepper.After frying, only the pork is left and the onions are not added.Blanch cooked spinach and set aside

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  9.Put the mixed rice on top of the seaweed bought in the supermarket.Leave edges on three sides and cover the side closest to you.(Start rolling from this end) Add radish, eggs, pork, and spinach in sequence

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  10. Roll up tightly, apply sesame oil on the outside, and you are ready to eat.If you want to take away for breakfast, you don’t need to cut or heat it.You can eat it directly at room temperature.You can cut it into sections for eating at home.Loaded